Corn Muffin Churros Recipes

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CORN MUFFINS



Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

CORNMEAL CHURROS



Cornmeal Churros image

Provided by Emma Chapman

Number Of Ingredients 11

4 tablespoons butter
1 cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup flour
1/4 cup cornmeal
3 eggs
1 tablespoon cream (I used half and half)
oil to fry (I used canola)
cinnamon and sugar to coat the churros after they are fried

Steps:

  • In a small pot, combine the butter, water, and brown sugar. Melt over medium/high heat, stirring to dissolve the sugar. Just before the mixture begins to boil, turn the heat down to low and add in the vanilla extract, salt, flour, and cornmeal. Stir until a thick paste begins to form. Remove from heat and allow to cool to room temperature.
  • Add the eggs, one at a time, mixing in between. Then stir in the cream. If your mixture feels too thick (won't be easy to pipe out of a bag), you can add another tablespoon of cream. I only needed one, but you can add more if needed. Place the dough in a piping bag fitted with a star tip. I used a Wilton tip #1M.
  • Heat 2-3 inches of oil in a large pot to 350°F. Pipe the churros into the hot oil, using kitchen shears to cut the batter off when you're done piping. Cook on each side for 30-45 seconds. Remove to a plate lined with paper towels to remove excess oil.
  • For the cinnamon sugar mixture, I'll go ahead and level with you here, I didn't measure how much I used. (Gasp!) I just filled a loaf pan with a 1/2" or so of sugar, sprinkled in a generous amount of cinnamon, and gave it good stir. Then I dipped my still-warm churros in the mixture to coat them.
  • I'm sorry for not having exact measurements here, but honestly you really don't need them. This is just to coat the churros. So if you don't make enough, you can always add more to pan if needed. If you make too much, save it and use it in something that you don't mind a little cinnamon sugar on (maybe coffee?).

CHURROS MUFFINS



Churros Muffins image

From 750 Best Muffin Recipes. Based on Spain's deep-fried doughnuts, these muffins are outrageously good, without getting out the fryers! Rolling the light muffins in butter and cinnamon sugar while they are still warm gives them the taste of being fried. They taste exactly like the real thing! Note: DO NOT use all-purpose flour! And while the batter may not taste like you expect, trust me; the muffins will turn out wonderful!

Provided by MissyMuffin

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 10

3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup vegetable shortening
1 3/4 cups granulated sugar, divided
2 eggs
1 cup milk
1/2 cup unsalted butter, melted and warm
1 1/2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 325 degrees F.
  • Grease 3 6-cup muffin pans.
  • In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
  • In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
  • With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
  • Divide batter equally among prepared muffin cups.
  • Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
  • Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.

Nutrition Facts : Calories 288.1, Fat 14, SaturatedFat 6, Cholesterol 36.1, Sodium 205.6, Carbohydrate 38.3, Fiber 0.5, Sugar 19.5, Protein 3.1

CORN MUFFIN CHURROS



Corn Muffin Churros image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 dozen churros

Number Of Ingredients 10

Vegetable oil, for frying (about 6 cups)
1 8.5-ounce box corn muffin mix
1 1/2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon finely grated orange zest
2/3 cup buttermilk
Chocolate sauce or dulce de leche, warmed, for dipping

Steps:

  • Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
  • Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
  • Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

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